Chicken stock

[Guest guest]

Yeah, that's right - if you simmer the chicken bones long enough, all the

goodness from the marrow, etc, comes out. Once you cool it, the stock will

" gel " .

I read somewhere recently (Oh, who can remember - I plough through so much

stuff in a day) - that chicken stock, an old fashioned remedy for what ails

you, really is one of nature's 'wonderfoods " .

Cheers

Re: [ ] Jeanne - chicken stock

>

> I think my Dad used to do this. The geletin come out of the bones I

think, high in protein I believe. I guess where they get geletin we buy in

packages, like Knox, good for nails and hair.

>

> Jeanne Vaughn <yuxtalineal@...> wrote:No free range butchers here in

Mexico. :-(

>

> If I understand you correctly though, the chicken

> stock is made out of " spare parts " -- the backs and

> necks and things people don't use for eating?

>

> I'll have to try freezing. Sounds like a nice thing to

> have on hand, although I don't know about the

> " gelatin " part. That sounds a little beyond me still.

>

> Thanks for the suggestions,

>

> Jeanne

>

>

> __________________________________________________

>

[Guest guest]

Hello -

I have a quick question. Last night I made some chicken stock from a

chicken carcass. I usually set it to cook all day so that I can keep

an eye on it, but did not get it on the stove until the evening, so I

let it cook on LOW all night. However, I must have set the temp too

low because when I checked it this AM, the liquid was JUST warm. It

had a lid on all night.

What I need to know is if I boil it, is it still safe to use? I have

had food poisoning twice in my life and do not want to experience that

again and more importantly, I do not want my family to have that awful

experience!

Thanks!

- Ann